Healthy and Delicious Low Sugar Pumpkin Pie with Coconut Flour Crust

Christmas Border Pumpkin Pie 2


  • Crust
    ~1/2 cup coconut flour
    ~1 cup oat flour
    ~1 egg 
    ~3/4 cup 1% milk or almond milk 
    ~2 tbsp Splenda brown sugar blend or sweetener of choice 
    ~1 tsp baking powder
    ~1/2 tsp pumpkin pie spice 
    ~dash salt

Combine ingredients in mixing bowl. Form into large ball with your hands. Place in centre of 9 inch pie dish, greased with no stick spray. Slowly spread mixture evenly throughout pan, and 1/2 way up the edge of the dish.

  • Filling
    ~2 cups pumpkin purée
    ~1/2 cup 1% or almond milk
    ~1 whole egg + 1 egg yolk 
    ~ 1/2 cup Splenda brown sugar blend or sweetener of choice
    ~ 1.5 tsp pumpkin pie spice 
    ~ 2 tbsp arrowroot or corn starch 
    ~ 1 tsp vanilla 
    ~ dash salt

Combine ingredients in mixing bowl. Pour into pie dish on top of unbaked crust and spread mixture evenly.

Place in centre of oven and bake at 425 degrees for 15 mins. Remove from oven, cover with tinfoil to avoid over browning the crust, and continue to bake for an additional 45-55 minutes at 350 degrees or until fork inserted in centre of pie is clean when removed.

Chill for one hour after baking and serve with light whipped cream. Enjoy!

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